Great-granny knew that most foods actually don’t need refrigeration and
that other methods often work better to preserve freshness and flavor.
Many fruits and veggies are best kept out of the fridge, but in a cool,
ventilated space.

A closet, mudroom, basement, or garage may work if you’d like to create a
modern version of great-granny’s pantry. If you live in a low-humidity
area, you could try a zeer, a North African pot-in-pot that keeps contents
cool by evaporation. If you’re ambitious and your home permits, you could
create a root cellar or look into building a cold cabinet into the north
wall of your home.

Some city dwellers live fridge-free by shopping locally and often,
container gardening, and joining a community garden or CSA. People who
have access to land may be able to grow more of their own food and harvest
as needed. Leafy greens, for example, may be harvested repeatedly, and
many root vegetables stay fresh in the ground. Healthy hens in the
backyard provide an ongoing supply of fresh eggs (unwashed eggs have a
protective coating that helps preserve them at room temperature). Some
people who’ve kicked the ice habit find that drinking water cool, rather
than iced, is actually better for their digestion.

If you do decide to replace your old fridge with a smaller one, look at
Energy Star ratings and keep in mind that chest freezers and refrigerators
are much more efficient than the standard upright models.
Finally, disposal of refrigerators should involve careful recovery and
recycling, particularly for older models that contain CFCs. So make sure
your old fridge is handled according to the guidelines of the EPA’s
Responsible Appliance Disposal Program.